The Foodie Guide
Chef Profile
Banoffee and White Chocolate Bread and Butter Pudding
- 700g Brioche (sliced)
- 4 Egg Yolks
- 1pt Double Cream
- 200g Caster Sugar
- 300ml Condensed Milk
- 2 Bananas (sliced)
- 100g White Chocolate (broken into small chunks)
Method
- Layer half the brioche slices, chocolate and banana in an ovenproof dish.
- Mix the egg yolks, cream, condensed milk and sugar together in a bowl until all the sugar has dissolved.
- Pour half of the mixture over the bread and leave to stand for 10 minutes.
- Repeat by layering the rest of the bread, banana and chocolate on top and pouring the remaining custard mix over the bread. Leave to stand for 20 minutes.
- Cook on the middle shelf at 200ºC for 25-30 minutes.
- Remove and let it stand for 20 minutes to cool slightly and to firm up.
- Serve just warm with pouring cream.
Note: You can cook this dish the day before, cover and store in the fridge. To serve just warm through in a low oven.
